baked tattie, sweet potato

updating a scottish staple

Nobody growing up in Scotland hasn’t eaten their fair share of baked tattie for lunch or quick weeknight meals. But to satisfy my craving for sweet-potato, I prefer to bake them instead! This is a versatile, cheap and incredibly easy dish that honours the humble cooking traditions of Scotland.

You can use 2 methods – oven baking and microwaving – but I urge you to use the former. Oven baking takes longer by far, but gives you lovely caramelisation on the skin of the sweet-potato as the sugars in it cook…and yes, the skin is the best part haha so please try it!

And the topping is up to you – my favourite is the kimchi stew recipe I posted, but traditionally baked beans are a favourite! Other common baked tattie fillings are tuna, cheese and bacon cubes, and chilli, but any thing you have (including leftovers) will be delicious, I’m sure!

To oven bake, pre-heat your oven to 180C.

Wrap the sweet-potato in foil, put it on a baking tray, and cook for about 45 minutes for a medium-sized potato.

When it’s done, unwrap the foil, cut a cross on top of it with your knife and it’s ready to be topped!

Alternatively, you can put the uncooked sweet-potato in a microwave-safe bowl, cover the top of the bowl in clingfilm and microwave it for 8mins in a 800W microwave for a medium sized potato.




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